Vanilla Bean Italian Meringue Buttercream

5 from 29 votes

Vanilla Bean Italian Meringue Buttercream

Light, silky, and vanilla-y Italian buttercream frosting, this recipe is a staple for any avid baker because of its amazing flavor, versatility and how well it tends to hold.

Prep Time25

Total Time25

Course: Dessert

Cuisine: American, Italian

Ingredients

1 ¾ cup white granulated sugar
8 large egg whites
4 sticks unsalted butter, cut into small sized pieces, at room temperature (very important!)
A whole vanilla bean

Instructions

First, start by placing the sugar and ½ cup of water in a small saucepan. Place the pan over medium heat and bring the sugar mixture to a boil.
While the sugar syrup is heating up, put the egg whites in your stand mixer fitted with a whisk attachment
Using a candy thermometer check the temperature of the sugar syrup from time to time, when the syrup reached 235F, begin to whip up the egg whites on medium high speed. Whip the egg whites until they reach a stiff consistency.
When the syrup reached 250F, remove the pan from the heat and with the mixer still running, pour the syrup slowly into the stiff egg whites. Pour the syrup in a thin stream between the wide of the bowl and the whisk attachment.
Continue whipping the meringue at high speed, it will become thick and glossy. The bowl will also no longer be warm on the outside (VERY IMPORTANT) this could take anywhere between 15 to 45 minutes depending on where you live. It is imperative that the stand mixer bowl you are using is not hot to the touch anymore.
With the mixer still running, add the butter one piece at a time. Make sure to wait until the pieces of butter are well incorporated before adding any more butter to the mix. Scrape down the bowl from time to time to ensure a homogeneous mixture.
After you’ve added all the butter, add the scraped vanilla beans and continue whipping the mixture for another 3-5 minutes for that thick and smooth consistency.

Notes

Make this ahead of time to let all the flavors infuse.
This recipe can be stored 2-3 days at room temperature, 2 weeks in the fridge, 2 months in the freezer If you store this in the fridge or freezer you will need to bring it back to room temperature before reusing!
- Take it out several hours before using and let it get to room temperature. After that, put it in your stand mixer with a paddle attachment and beat on medium-low. This will make it look as if it is broken and curdled but no worries this is normal. Just let it continue doing its thing. After a little while turn the speed up to medium high and it will mix out smoothly!

Extra Notes Based on Comments

Butter temperature matters! Ideal butter temperature for this recipe is about 65–67°F (18–19°C), slightly cool but pliable. In warm climates, “room temperature” can be too warm and cause the buttercream to turn soupy.
Cool the meringue completely before adding butter. The outside of the mixing bowl should feel cool to the touch. If it’s even slightly warm, keep whipping until it cools down.
If your buttercream turns soupy or curdled: Keep mixing on medium-high speed for several minutes, it almost always comes back together. If needed, chill the bowl for 10–15 minutes, then continue mixing.
Quantity: This recipe makes about 8–9 cups of frosting.
Halving the recipe: You can halve all ingredients for a smaller batch; mixing times may be slightly shorter.
Coloring: Use gel or powder food coloring to avoid adding excess liquid. Mix on low speed at the end or fold in by hand for even color.
Egg whites: Fresh egg whites work best. Some liquid pasteurized egg whites can work if labeled “whippable,” but powdered pasteurized egg whites generally don’t produce the same stability.
Make-ahead storage: Store at room temperature for 2–3 days, in the fridge for up to 2 weeks, or freeze for up to 2 months. Bring to room temperature and re-whip before using.

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